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Creamy Gnocchi Soup

Prep Time: 20 minutes
Cook Time: 40 minutes
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Creamy Gnocchi Soup

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This one pot Creamy Gnocchi Soup is loaded with bacon, veggies, and fresh herbs in a flavorful broth for a nourishing and easy dinner.

It’s of my go-to soup recipes when I need a comforting and simple recipe that comes together in just over 30 minutes. It’s cozy, flavorful, and great for enjoying on a chilly evening!

Creamy Gnocchi Soup with Bacon

It’s day 2 of the 3rd annual So Much Food Soup Week! All week long I’m sharing brand new soup recipes and I cannot tell you enough how good this creamy gnocchi soup is!

It checks all the flavor and texture boxes while coming together quickly and easily. It’s now in a regular rotation in our house!

The bacon, veggies, kale, and gnocchi make it ultra-hearty and satisfying–perfect for serving with crusty bread. A little bit of cream added at the end makes the soup velvety smooth.

The flavors are inspired by Tuscan staples like kale, rich tomato paste, fennel, and lots of fresh basil. If you love a soup with Italian flare, this creamy gnocchi soup is for you!

creamy gnocchi soup

Store-bought vs Homemade Gnocchi

This recipe calls for potato gnocchi and it’s something you can make or buy! While I love making homemade potato gnocchi, it can be a labor intensive process.

Typically for this recipe, I like to use store-bought potato gnocchi for ease. I prefer the brand DeLallo or I get my gnocchi from Trader Joe’s.

How to Make Creamy Gnocchi Soup

When it comes to making soups, I highly recommend investing in a dutch oven. It’s one of my most-used tools in my kitchen.

Tools Needed

Ingredients & Substitutions

  • Bacon. If you want to make this soup vegetarian, you can omit the bacon.
  • Gnocchi. You’ll want to use potato gnocchi here, not cauliflower or any other variation. I use store bought and prefer the DeLallo or Trader Joe’s brand gnocchi.
  • Veggies. I use onion, carrots, and fennel here but you could also add veggies like celery, peppers, etc.
  • Kale. I prefer black kale, also labeled as dinosaur or lacinato kale. But any kale will work here, including baby kale or even spinach.
  • Chicken stock. Homemade is always best, but if you’re using store bought, opt for bone broth from the refrigerated section.
  • Spices. I use red pepper flakes, oregano, and basil to really drive the Italian flavors home.
  • Heavy cream. Adding a bit of cream at the end really gives the soup a velvety texture.
  • Fresh basil. Stirring in a bunch of fresh basil at the end really gives the soup a fresh flavor that keeps it from being too rich.

Creamy Gnocchi Soup ingredients

The Process

  1. Render the bacon. Heat the olive oil in a 4-5 qt dutch oven over medium heat. Once the oil is hot, add the bacon and cook for 6-8 minutes, stirring often, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a small bowl.
  2. Saute the veggies. Lower the heat slightly and add the butter. Once it’s melted and foamy, add the onions, carrot, and fennel to the pot and saute for 5-6 minutes, until the vegetables are soft. Stir in the dried oregano, basil, red pepper flakes, and garlic and cook for another minute. Stir in the tomato paste and cook for another 2-3 minutes, until the tomato paste has darkened in color.
  3. Simmer the soup. Pour in the chicken stock and bring to a gentle simmer for 10-15 minutes, just until the liquid has reduced slightly. Stir in the gnocchi and bacon and cover. Simmer for 5-7 minutes, until the gnocchi is tender.
  4. Finish the gnocchi soup. Pour in the heavy cream and add the chopped kale and basil leaves. Simmer for another 2-3 minutes, until the kale is tender. Stir well and season to taste with salt and pepper. Ladle the soup into bowls and top with parmesan, basil, and a drizzle of olive oil.  

Storage Instructions

Any leftover creamy gnocchi soup should be stored in an airtight container in the fridge for up to 5 days. Keep in mind that as the soup sits in the fridge, it will thicken because of the gnocchi.

To reheat, add the soup to a small saucepan over medium low heat. Add broth and cream as needed to thin the soup out. Simmer until the soup is warmed through.

I don’t recommend freezing creamy gnocchi soup as the gnocchi gets waterlogged and the cream will break on defrosting.

Gnocchi Soup Variations

Vegetarian creamy gnocchi soup: This soup is easy to customize and make vegetarian! Simply omit the bacon and swap chicken stock for some vegetable broth. You could also add some sautéed mushrooms and baked italian tofu to add umami and protein.

Protein-heavy gnocchi soup: While this soup is hearty with the veggies, you can always bulk it up with some protein. I love adding sautéed chicken, shredded rotisserie chicken, or crumbled Italian sausage.

Gluten-free: Since my version of creamy gnocchi soup doesn’t contain any flour for thickening the broth, it’s really easy to make gluten-free! Just swap in your favorite gluten-free gnocchi and this soup is ready to enjoy!

What to Serve with Creamy Gnocchi Soup

I am a true soup and salad girlie, so if I was planning to serve anything with this creamy gnocchi soup, it would be my little gem caesar salad. The combination of a caesar salad and soup is so classic! I’m also obsessed with my fattoush salad which is so simple and fresh and pairs really well with a richer soup.

I also love having fresh bread to dip into the broth of my soup, so my no-knead focaccia is perfect!

creamy gnocchi soup


When you need a quick and easy dinner that’s both nourishing and satisfying, you’ve got to make this Creamy Gnocchi Soup! It’s hearty in the best way and perfect for chilly evenings. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Soup Recipes to Try

Pork Pozole Rojo
Italian Meatball Soup
Classic Tomato Soup
French Onion Soup
Lasagna Soup

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Creamy Gnocchi Soup
Soup, Soups

Creamy Gnocchi Soup with Bacon

This one pot Creamy Gnocchi Soup is loaded with bacon, veggies, and fresh herbs in a flavorful broth for a nourishing and easy dinner.
It's of my go-to soup recipes when I need a comforting and simple recipe that comes together in just over 30 minutes. It’s cozy, flavorful, and great for enjoying on a chilly evening!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Makes: 4 – 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 6 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 large carrots, diced
  • 1 fennel bulb, cored and diced
  • 4 garlic cloves, minced
  • ¼ cup tomato paste
  • ½ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 cups chicken stock (homemade is best)
  • 16 oz store bought potato gnocchi
  • 1 bunch lacinato kale, leaves stripped from the stems and roughly chopped
  • ½ cup heavy cream
  • 1 cup fresh basil leaves
  • finely grated parmesan, for serving
  • kosher salt and freshly ground pepper, to taste

Instructions

  • Render the bacon. Heat the olive oil in a 4-5 qt dutch oven over medium heat. Once the oil is hot, add the bacon and cook for 6-8 minutes, stirring often, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a small bowl. Discard all but 1 tablespoon of bacon fat.
  • Saute the veggies. Lower the heat slightly and add the butter. Once it’s melted and foamy, add the onions, carrot, and fennel to the pot and saute for 5-6 minutes, until the vegetables are soft. Stir in the dried oregano, basil, red pepper flakes, and garlic and cook for another minute. Stir in the tomato paste and cook for another 2-3 minutes, until the tomato paste has darkened in color.
  • Simmer the soup. Pour in the chicken stock and bring to a gentle simmer for 10-15 minutes, just until the liquid has reduced slightly. Stir in the gnocchi and bacon and cover. Simmer for 5-7 minutes, until the gnocchi is tender.
  • Finish the gnocchi soup. Pour in the heavy cream and add the chopped kale and basil leaves. Simmer for another 2-3 minutes, until the kale is tender. Stir well and season to taste with salt and pepper. Ladle the soup into bowls and top with parmesan, basil, and a drizzle of olive oil.  

Nutrition

Calories: 475kcalCarbohydrates: 48gProtein: 14gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 54mgSodium: 880mgPotassium: 752mgFiber: 5gSugar: 11gVitamin A: 4485IUVitamin C: 15mgCalcium: 98mgIron: 5mg

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